Fruit Soup (Swedish)
Boil prunes and raisins slowly till tender, sweeten and save the juice; boil sago till clear, mix with the fruit and juice, and serve very cold.
Fruit Soup (Orange)
Thicken orange juice with arrowroot, and serve very cold in cups with a bit of candied orange peel on top of each glass.
Fruit Soup (Lemon)
Make a strong lemonade, thicken with arrowroot, serve very cold with a bit of candied lemon peel or candied ginger in each glass.
Fruit Soup (Marquise)
Take two parts red raspberry juice and one of currant, sweeten, thicken with arrowroot and sago; candied orange peel or blanched and shredded almonds are a dainty addition.